Green Beans Galore
I've been eating and freezing green beans for a week now, and it is amazing how many beans one plant produces let alone a 20 foot row! I would like to save some freezer room for other veggies, so now we must eat all the green beans that are left. (tragic, isn't it?) But I'm a little tired of steamed and boiled and boring. What are some of your favorite recipes? I imagine beans are used in almost every ethnic culture, and the possibilities must be endless....
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13 Comments:
i like to heat a little veg oil then throw in the green beans, add in cubed firm tofu, splashes of sesame oil & soy sauce and top with toasted sesame seeds. super easy and makes a perfect packed lunch.
ceforrester at 9:01AM on 07/31/08
They're great oven-roasted (which isn't quite seasonal, I admit). My new favorite way to have green beans is French-cut and tossed into a stir-fry along with matchstick-cut carrots and chiffonade-cut greens (can you tell I invented this dish to practice my knife skills?) - the vegetables cook really quickly because they're cut so small, and so they retain lots of fresh flavor.
producestories at 9:26AM on 07/31/08
I blanch them for a couple of minutes, then saute them in 50-50 butter and olive oil with shallot, toasted sliced almonds and a touch of white wine. May I please have some of your fresh green beans? ;-)
izatryt at 9:35AM on 07/31/08
i like to eat green beans as part of a Salade Nicoise... I have also made them tossed in a shalot/garlic mixture with almonds on top.
I believe food network has a great Tyler Florence recipe fr green beans too...
Madelyn.
KarmaFree Cooking
MadelynRodriguez at 10:07AM on 07/31/08
i have no idea what this is and it doesnt really sound to great, but growing up my mom made it and it is very tasty. cook some cut green beans in chicken stock, untill barely tender, toss in a can of crushed tomatoes, fresh is always better, and then toss in some sliced linguica, any precooked sausage should work, let it simmer untill the beans are fully tender, but not mushy. my mom used to put this over mashed potatoes, but i think it works great as is or over some medium grained rice.
huneybumper at 10:22AM on 07/31/08
1. blanch in chicken broth and stir fry with soy, garlic, chili oil, sesame oil. YUM.
2. blanch and then slow cook with caramelized onion and bacon.
3. cook with tomatoes and whole garlic cloves. Add oregano and salt and pepper with a scoch of olive oil.
ChelleyD01 at 10:37AM on 07/31/08
I had a customer last Saturday who extolled the virtues of grilled green beans...he uses a basket.
And, that simple garlic green beans that Adam did on the finale of NFNS is always my first and last visit at a Chinese buffet...I love those.
I finally got my first batch of green beans last Saturday and am still eating them. I cooked them "southern style" on Sunday, and just scoop out what I want to heat up quickly, then throw in some fresh diced onion. I never tire of these.
thewrighttaste at 10:37AM on 07/31/08
I like them wrapped with bacon or prosciutto, tossed with a marinade, and then grilled til crispy. Yum!
TaraTot at 11:07AM on 07/31/08
MMmmm... Green Beans are heaven! Lucky you!
These are some good recipes!
My father makes a green bean salad with red onion, LOTS of fresh parsley and dill, sautéed mushrooms (I like wild ones best) and a redwine vinegarette. Just steam the beans slightly and allow to cool before tossing together--sooo simple and so delish!
I also posted a slightly different warm version here:
http://www.seriouseats.com/talk/2008/07/radishes.html
it's nice too. Good Luck!
hungrychristel at 1:23PM on 07/31/08
I grill mine, too, tossed in a quick vinaigrette first. My gas grill has a pretty tight grill, so I don't put them in a basket or anything.
I also like them in a heavy dijon vinaigrette made with dijon, a bit of walnut oil, red onion & S&P. Then top with more red onion and chopped nuts.
Finally, they're pretty good as finger food steamed alongside potstickers. They work well with the same sauce and cook up nicely with the frozen dumplings.
cyberroo at 2:20PM on 07/31/08
my issue is that i don't like them when they're squeaky when you bite down on them, but i also don't like them when they are mushy (from being cooked in liquid) so i have a small window of green bean happiness. sadly, i LOVE that window.
does blanching them and then sauteeing them solve my problem? i practically blacken them they way i do it now just straight sauteeing them.
megannesta at 8:04PM on 07/31/08
@produce.. You must have a lot of time on your hands, and knife, haha! What "greens" do you like to use?
@izatryt.. what do you serve them with, and have you ever done it without the pre-blanche? I live in BFE NE ohio and I need some help weeding. Come over and do that and I am more than willing to share.
@ mad.. I like Tyler and will check it out
@huney.. What the... I have never heard of anything like that!! Where ARE you from? There must be a history and/or a name for that.
@ chelley.. elaborate on #3.. What do you serve it with, and "Cook" it how?
@ thewright .. It's been a long day, but what is NFNS, and Southern style could mean a lot depending on where you're from. What does that mean, S.S., in your kitchen.
@Tara.. Yum. That sounds easy and good for a grilled side!
@hungry.. I've done something like that with the babies, w/out the blanche: set to marinate with radishes and cukes in the morning, and then put over a lettuce bed for din. I'll check out the warm version.
@cyber.. tell me more about the dijon version. That sounds good.
@megan.. you sound just like my aunt. I never noticed that they squeaked against my teeth until she said that. I always bring them to a boil, and then turn them off while I finish other things. They seem to finish cooking, but I like the squeaky thing. I turn them on as stuff is hitting the table, and I have never OVER cooked them, but the easy way to check is to watch the color of the bean as they finish cooking. Past bright (but still green) green, and they are no longer squeaky.
Thanks everyone. Plenty of ideas, and there are still blossoms on the bean plants, so hopefully I can try a lot of these ideas.
PS :@ceforrester.. I don't like tofu.
cucinacecilia at 12:41AM on 08/01/08
Husband makes a great side dish out of green beans...that isn't green bean casserole. He got the recipe and adapted it from one of our Greek cookbooks, mainly to remove onions since I don't eat onions.
He cooks the green beans and garlic for a few minutes. I think this is where the onions would be cooked. He adds pureed tomatoes and chicken stock to cover the beans, then adds oregano, pepper, and salt. It's simmered a bit longer until the liquid cooks out. He sometimes adds chopped bell peppers too. He always makes this when he makes pastitsio and dolmades. The beans go well with the nutmeg and allspice from the pastitsio and the slight bite from the grape leaves.
Cassaendra at 4:12PM on 08/01/08